Parsnip, Sweet Potato, and Gorgonzola Au Gratin with Sage
The flavors of this dish pair well with turkey and roasted chicken, but it’s hearty enough to be a vegetarian entree with salad and sourdough bread.
- 3 large sweet potatoes peeled and thinly sliced on a mandolin
- 3 to 4 large parsnips peeled and thinly sliced on a mandolin
- 3 tablespoons flour
- 1/2 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 tablespoon freshly chopped sage
- 6 ounces crumbled Gorgonzola Piccante
- Heat oven to 350°F.
- Toss sweet potatoes and parsnips with flour, salt, and pepper in a large bowl.
- Heat butter, heavy cream, and sage in a medium pot over medium heat until butter is completely melted.
- Remove from heat and let sit for 10 minutes.
- Add a layer of vegetables to the bottom of a lightly greased 9 x 13-inch baking dish, slightly overlapping.
- Add 11⁄2 ounces of Gorgonzola and about 1⁄4 cup of cream mixture on top of the vegetables.
- Repeat layering process until entire mixture is used.
- Cover the pan with foil and bake for 1 hour.
- Remove foil and bake another 20 to 30 minutes, or until the potatoes and parsnips are soft and a golden-brown crust forms.
- Serve warm or at room temperature.